Wow what a mouthful, but amazing! These are my new zesty
cookies! Come on in today for a couple!

Vegan Gluten-Free Lemon
Poppy Seed Shortbread Cookies

1 Cup Gluten free flour cake mix

½ Cup Un-hydrogenated vegan Margarine (melted or soft)

2 TBS Arrow Root Powder

¼ tsp nutmeg

2 TBS Poppy Seeds

¼ tsp cinnamon

¼ tsp ginger

Dash of Salt

½ Cup of organic Sugar or regular granular sugar

2 TBS lemon Juice

2 to 3 TBS lemon Zest

2 tsp vanilla extract

Preheat oven to 350
degrees F . This can be a one bowl adventure as long as you do it in the right order. First mix the melted
Vegan Margarine , poppy seeds, sugar,
spices, arrowroot, lemon juice, lemon
zest & vanilla together thoroughly,. Then add the Gluten- free flour &
mix completely into the wet mixture.

Then on a wax paper covered or oiled cookie sheet, spoon a
heaping TBS of dough & flatten a bit with your fingers, or as I do roll out
& use a crescent moon cookie cutter J Bake for 10-12 mins or until the top is set
& edges begin to look a light toasted color. 15 to 20 cookies

Philosophy of Coy Bettie’s Chef/Owner

I am Chef/Baker Angie. I love to cook with raw organic foods when I can get my hands on them. I cook all sorts of unique entrées, but my forte is vegan dishes and gluten-free baked goods. I enjoy the health aspect and challenge of these two food styles. I believe you can eat healthy at no matter where you shop The local supermarket, Co-op,or Farmers Martket. It is all about the freshness and the proper combination of taste texture. Also, for me, an artist in my personal life, visually pleasing assembly and arrangement is important too.

So pick up a couple recipes for Coy Bettie's kitchen and tips on healthy and “green” living and up-cycling vintage items into art.